Pan-Cooked Grouper or Other Fillets with “Killed” Onions

Like the preceding dish, this one is wickedly strong tasting, not fiery-hot but potent with garlic, onions (which are salted to “kill” their harshness), and lime. Not for the faint of heart, but many people (including me) love it. You can use any firm-fleshed white fish: halibut, swordfish, striped bass, red snapper, and so on.

Ideally, you’d serve this with Mexican Radish Salad, along with some beautiful tomatoes. Rice and beans would also be